Vegan Chocolate Cupcakes with Basil
These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes - but leagues better.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 20 cupcakes
- 1/2 C unsweetened cocoa powder
- 2 1/2 C flour
- 1 3/4 C sugar
- 1 1/2 t baking soda
- 1/2 t salt
- 1 C fresh basil leaves packed firmly
- 1/2 cup soft or silken tofu
- 1 C soy milk
- 1 T apple cider vinegar
- 1 T vanilla extract
- 1/2 C oil
- 1/2 C water
In a large bowl, whisk together the cocoa powder, flour, sugar, baking soda, and salt.
In a food processor, chop basil finely.
Add the tofu, soy milk, vinegar, vanilla, and oil to the food processor and process until smooth.
Pour contents of the food processor into the bowl with the dry ingredients.
Add the water.
Stir together until fully combined.
Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes or until cupcakes bounce back when touched.
Calories: 187kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Sodium: 160mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 1.1mg | Calcium: 25mg | Iron: 1.1mg